As the hunting season ends this Instant Pot Wild Goose Breast recipe is a quick way to enjoy the fruits of your labour.

Enjoy these goose breasts smothered in a mushroom gravy.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

I started making Instant Pot Wild Goose Breast by adding olive oil to the Instant Pot and turning on the sauté function.  When it was hot I added the two goose breasts.

While the goose breasts were being seared on both sides I cut up the onion into chunks. I used pre-sliced mushrooms but if you use whole ones slice them up now as well. 

When the goose breasts are browned on both sides remove them from the pot and set them aside.

Now I threw the chopped up onion and the sliced mushrooms into the pot.

 

Be sure to stir while cooking.

I cooked until the onions were soft.

Then I poured in the beef broth and used it to deglaze the Pot.  I made sure to scrape all the brown bits off the bottom of the Pot to avoid the burn message later.

Next I added in some almond milk, corn starch, red wine vinegar, soy sauce, paprika, salt and pepper.

I stirred all the ingredients together until they were well blended.

Now it was time to return the goose breasts to the Pot.  I put the trivet in first and then lowered them on top of it.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 18 minutes.

When the Instant Pot was done cooking, I allowed it to natural release for 8 minutes. Then I turned the steam release handle to the venting position to finish with a quick release.

After removing the lid I lifted out the goose breasts.  

 

If you find the sauce needs thickening use some corn starch and water.  Make a slurry and turn the saute function back on to thicken the sauce.

I sliced the goose breasts very thinly to avoid chomping down on a pellet!  Serve covered in sauce and with your favourite sides.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make these Instant Pot Wild Goose Breasts:

• 2 tablespoon olive oil
• 2 ½ lb wild goose breast (2)
• 4 oz sliced mushrooms
• 1 medium yellow onion
• 2 cups beef broth
• 1 ½ cups almond milk
• 2 tablespoon corn starch
• 2 tablespoon red wine vinegar
• 1 tablespoon paprika
• 2 tablespoon gluten free soy sauce
• 1 teaspoon pepper
• ½ teaspoon salt

How to Make Instant Pot Wild Goose Breasts:

1. Add the 2 tablespoon of olive oil to the Instant Pot.
2. Turn the Pot to the saute function. When hot add the goose breasts and sear on both sides.
3. Remove the goose breasts from the pot and add the chopped onion and sliced mushroom.
4. Cook until the onion is soft.
5. Add the 2 cups of beef broth to the Pot and deglaze removing any brown bits from the bottom of the Pot.
6. Add in the almond milk, red wine vinegar, gluten free soy sauce, corn starch, paprika, salt and pepper. Stir to combine.
7. Place the trivet in the Pot with the 2 goose breasts on it.
8. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 18 minutes.
9. When the Instant Pot is done cooking, allow it to natural release for 8 minutes. Then turn the steam release handle to the venting position to finish with a quick release.
10. Carefully remove the goose breasts from the Pot. Test the consistency of the gravy.
11. If you prefer it thicker make a slurry with a bit of water and some cornstarch. Turn the saute function back on and thicken the sauce to suit your preference.
12. Slice the goose breasts thin and keep your eyes open for pellets.
13. Serve with your favourite sides and enjoy!